This was a fun and easy dinner for us to prepare and enjoy together. Hart really likes bell peppers so he thoroughly appreciated our variation on this nation’s dish.
Growing up in England, I was very much so not exposed to Mexican food. We would make chicken fajitas at home using a popular brand kit with packaged seasoning and tortillas. I think there was one “Mexican” restaurant in my hometown (which had a population of approximately 275,000 people). I was a lot more familiar with Spanish food than its Mexican equivalent.
After moving stateside, I have eaten such a lot of Mexican food in a variety of places and circumstances – eating out and staying home. I find it fascinating how cuisine from other countries has greater and lesser popularity and prominence in different cultures. Sometimes, it indicates history; sometimes, geography. Whatever the case, I find it fascinating.
Although it is most definitely a part of Latin
We aren’t afraid of a little spicy food over here, but I did choose to sub the traditional anaheim or poblano peppers for bell peppers because of their size.
Chiles en nogada
What you will need:
- 3/4 lb pork sausage
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 3 tbsp chopped parsley
- 1 tsp oil (I picked walnut to complement the sauce)
- 1 tomato, seeded and chopped
- 3 tbsp peeled and chopped almonds
- 3 tbsp pine nuts
- 1 1/2 tbsp orange peel, finely chopped
- 1 1/2 tbsp raisins, finely chopped
- Pinch of chili powder, optional
- Salt, to taste (We skip it all together)
- 3 green bell peppers (1 per adult and 1/2 per child)
- 2/3 cups milk
- 1/3 cup walnut, peeled and chopped
- 1/3 cup Cotija cheese in pieces
- (Add a stick of cinnamon and some cocoa powder to transform this into a take on mole sauce)
How you can do it:
- Begin by combining sausage meat with onion, seasoning, oil, nuts and fruit ingredients in a medium mixing bowl.
- Cut around the stem of each pepper and cut away white and seeds to form a lid.
- Stuff the peppers with meat mixture and replace the ‘lid’ on top.
- Bake at 350 Fahrenheit for about an hour (until the stuffing is hot throughout).
- Combine all the nogada sauce ingredients in a saucepan and heat until thickening.
- Serve pepper with sauce poured on top, and garnish with chopped parsley and pomegranate arils.
Thank you, Mexico for your vibrant food and delicious flavors.
From mine to yours,